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Results from laboratory studies have shown that the altering of alkali concentration in various kraft cooking stages is a useful tool for controlling pulp properties. Effective alkali (EA) concentration in the bulk and residual phases of delignification was found to affect brown stock and bleached pulp properties. In particular, a higher EA concentration in these phases resulted in higher tear, higher bulk, higher brown stock brightness, increased bleachability, and decreased H-factor when comparing pulps at a given brown stock kappa number. Preliminary mill trials confirmed these effects. In this paper, discussion will be focused on ways to implement this new development both in new and in existing continuous digester systems.
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Enhanced Alkali Profile Cooking Further Improvements in Pulp Tear Strength, 1997 Pulping Conference
